In a mixing bowl, combine graham cracker crumbs and melted butter until it resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to smooth it out evenly. Chill in the fridge while you prep the filling.

In another large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped topping until it’s fully blended and airy. Divide the mixture into two bowls.

Stir the crushed pineapple into one half of the mixture. Add the orange juice concentrate into the other half. Both should be smooth and brightly flavored—don’t overmix!

Spoon alternating dollops of each mixture into the crust. Use a butter knife to gently swirl them together—don’t overdo it or you’ll lose the pattern. Cover and chill for at least 6 hours or overnight for best results.